Okra Soup
50 min · 498 kcal · African
Egusi Soup
A thick, savoury Nigerian soup of ground melon seeds simmered in red palm oil with beef, dried fish, crayfish and leafy greens. Served with pounded yam, eba or fufu.
Instructions
- Put 20 g of dried fish in a bowl, cover with hot water and leave to soften for 5 minutes. Drain, rinse off any grit, and pick out the bones and hard fins. Set aside.
- Put 120 g of beef in a small pot with 20 g of the chopped onion, 0.5 stock cube, a good pinch of salt and 250 ml of water. Bring to the boil, cover and simmer over medium heat for 25 minutes, until the meat is tender. Lift the meat out with a slotted spoon and keep the stock, you should have about 200 ml.
- In a bowl, stir 60 g of ground egusi with 4 tbsp of the warm stock to a thick, spoonable paste, like wet sand. Leave it to swell while you start the base.
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383kcal
37gprotein
21gcarbs
18gfat
4gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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